Pilaf in a multicooker Polaris

An excellent hearty dish for lunch or dinner. In a slow cooker, the rice turns out to be crumbly and retain its shape. In general, pilaf resembles a dish cooked according to all the rules in a cauldron.

Traditional pilaf is in no way suitable for healthy and proper nutrition. As an alternative to it, you are invited to cook no less tasty and healthy pilaf with chicken and mushrooms, because these products combine well with taste, and there are much fewer calories in such pilaf. With the "Frying" and "Stewing" programs, you will receive a fragrant and very crumbly dish in a matter of minutes.

According to the classic recipe, pilaf is a delicious and at the same time high-calorie dish, but in a multicooker you can cook no less delicious PP pilaf. We cook pilaf from lean meat (chicken fillet) and use a little vegetable oil, and ordinary rice can, if possible, be replaced with brown rice.

Cooking chicken fillet pilaf in a multicooker differs from the standard recommendations (put food in a bowl, add salt, add water and set the program) cooking in this kitchen gadget. Chicken fillet and vegetables must first be fried on the "Fry" program, then the dish will turn out delicious. Pilaf with chicken fillet will be light, low-fat and can be safely prepared for a family dinner.

Pilaf does not always turn out crumbly when cooked in a saucepan or cauldron, most often - rice porridge with meat. In a multicooker-pressure cooker, pilaf is always crumbly, tasty and cooks quickly and easily. The ingredients for pilaf are the same as for the traditional one, only in the multicooker-pressure cooker the volume is smaller, but this is enough for a family dinner. Cooking pilaf with chicken.

The slow cooker allows you to cook dietary pilaf with chicken, which will be a wonderful hot dish for dieters, because it has half the calories in it than traditional pilaf. We cook pilaf from the most low-calorie part of chicken (breast) and almost without vegetable oil. Cooking dietary pilaf on the "Stew" and "Pilaf" or "Rice" programs.

To cook crumbly pilaf with chicken in a multicooker, you need to know some secrets. Chief among them is the correct proportion of rice and water. To make the meat soft and the rice crumbled, the dish is salted only when water is added, and it is poured little by little through the vertical holes from top to bottom. Carrots for this kind of pilaf are cut into cubes, as grated carrots stick together rice grains. The set of spices for crumbly pilaf is standard: salt and garlic, and the rest are added to taste. The cooking program depends on the model of your multicooker.

Pilaf with chicken in the Polaris multicooker turns out to be satisfying, tasty and fits well into various diets. In this recipe, you are encouraged to prepare it in a very simple way without pre-frying the chicken. All ingredients are stacked in a bowl in layers and cooked in the Pilaf program.

Appetizing and crumbly pork pilaf can be cooked in a multicooker from steamed rice. The nutritious dish will be a simple and tasty addition to your home table.

The multicooker-pressure cooker cooks food faster than usual. However, in order to cook pilaf using this technique, it is necessary to follow a certain technology: fry the meat, cook zirvak and stew it along with rice.

Either the rice is hard, or the meat is tough - the main problems faced by housewives in cooking pilaf. With the Polaris multicooker you will forget about these difficulties. Your pilaf will be rich, tender and juicy.

According to this recipe, you can easily cook delicious pilaf with beef and aromatic spices in a multicooker. The dish turns out exactly like a real Uzbek pilaf, cooked according to all traditions in a cauldron.

To make your pilaf tasty and rich, it must be simmered over low heat. Therefore, cauldrons with thick walls or multicooker-pressure cookers, which keep the temperature well, are so good for this dish.

Bulgur is crushed wheat treated with boiling water. Bulgur pilaf with beef is not only a very tasty dish, but also healthy for the body. And in a multicooker it is easy to cook.

A good dish for the everyday menu. Uzbek pilaf with pork is perfect for lunch or dinner. And the multicooker does an excellent job of cooking delicious pilaf.

Instead of traditional rice, pilaf can be cooked from bulgur. This is a very healthy cereal, the taste of which will definitely please your taste. If you do not have a cauldron, then a multicooker is suitable for preparing delicious pilaf with pork.

A multicooker is now an ordinary kitchen appliance that is in every home. Multicooker has a certain set of programs that allow you to cook various dishes without much effort. How to cook pilaf in a slow cooker, you will learn from this recipe.

This recipe is suitable not only for pilaf lovers, but also for those who monitor their diet. Pilaf with chicken in a slow cooker is nutritious and light.

Pilaf with pork in a slow cooker is tasty, satisfying and convenient.Firstly, you do not need to stand at the stove all the time, but simply put food in the bowl and select a program, and smart technology will cook everything itself. In addition, rice in a slow cooker boils very well and turns out to be crumbly.

Real pilaf is cooked in a lamb cauldron. At home, we cook from available products and products. The easiest and most affordable way to cook delicious pork pilaf is to stew it in the Polaris multicooker.

Cooking food in a multicooker is convenient because you can put food in it, choose the necessary program and go about your business. Bulgur pilaf with chicken is prepared in the same way.

Chicken meat is great for cooking pilaf, especially if you do it in a slow cooker. The dish has a rich taste and excellent aroma.

If you have not tried to cook pilaf in a slow cooker, then it's time to use this recipe. In a slow cooker, rice boils very well, but it keeps its shape and does not stick together. And even such an unconventional version of pilaf with chicken stomachs will delight you with its taste.

Pilaf with chicken legs in a slow cooker turns out to be very tasty and satisfying. This dish can be served for lunch or dinner. If you use poultry, then you need to know that it takes longer to cook purchased.

It's easy to cook delicious, mouth-watering pilaf in a slow cooker. The main thing is to know the correct proportions of rice and water so that the dish turns out to be crumbly and aromatic. Then the pilaf turns out to be simply amazing!

Sweet pilaf with dried fruits in a slow cooker will be a healthy and tasty dish for you both for a vegetarian table and for a dietary one, and children will like it. Rice crumbles well in it, and dried fruits retain their aroma and juiciness. This pilaf is flavored with any spices.

In a multicooker, most often, many housewives cook pilaf, and replacing rice with pearl barley, you will get an interesting and unusual dish that will appeal to even those who do not like barley. Cooking pearl barley pilaf with chicken. The dish turns out to be low in calories and light, so you can include it in your diet menu.

For pilaf lovers, this recipe suggests replacing rice with barley. Pilaf cooked in a slow cooker will be a very crumbly, tasty and satisfying dish. You will diversify your home menu with them and please your loved ones with a new taste, even those who “do not respect” barley. Any meat is suitable for such pilaf. Pre-soak the pearl barley for at least 3 hours.

Barley pilaf, especially cooked in a slow cooker, always turns out to be delicate and crumbly, and the taste is not inferior to traditional rice pilaf. Barley must be soaked before cooking, then it is prepared quickly. The ratio of water to cereals should be 2.5: 1. The amount of vegetables and the composition of the spices can be changed to your liking. Cooking pilaf with chicken drumsticks.

This variation of pilaf will appeal to lovers of porridge and a combination of rice with dried fruits. The dish is good for dinner as it is quite nutritious but not heavy. Rice saturates well, and dried fruits add "mood" with a sweet taste and bright color, and also supply the body with valuable fiber. Unlike viscous porridge, such pilaf is crumbly, since we use long-grain or parboiled rice for its preparation. Alternatively, you can take brown or wild - the usefulness of a dish with such rice will only increase.

Let's cook pilaf in a slow cooker - this will reduce the time that the hostess needs to spend on cooking. You just need to take the time to fry the ingredients and pour in the water. Further, the cooking process no longer needs to be controlled, since the multicooker creates an ideal temperature inside the bowl so that the rice and meat are softly cooked and not burnt. The pilaf turns out to be rich and crumbly.

Pilaf in a slow cooker is prepared quite simply, and the taste is not inferior to the traditional version in a cauldron.Almost every multicooker has a Pilaf program, the temperature regime of which, as a rule, changes specifically for high-quality rice preparation: first, strong heating, then the average cooking temperature and final simmering. The result is a fluffy, rich and soft pilaf. At the same time, it is very important to observe the proportions of cereals and liquid, so as not to get porridge, namely the necessary friability.

We offer to cook Uzbek pilaf in a slow cooker. Traditionally, such a dish is prepared in a cauldron, but in a multi-bowl it is also delicious. In addition, grease does not splatter during frying - the kitchen remains clean. Natural juices from meat and vegetables do not evaporate during cooking, but soak the cereals - a rich taste of pilaf is provided.

Beef has a rather specific taste and not many people like dishes from it, but pilaf from it, cooked in a slow cooker, is almost no different from the classic one with lamb. You will quickly and tasty feed your family with this dish. For pilaf, choose young beef that is free of tendons and film. Cooking pilaf with onions, carrots, steamed long-grain rice and pilaf spices.

Pilaf with minced meat is undeservedly called lazy, and not because the hostess is lazy to cook, but simply less time is spent on it than for the classic pilaf with meat. We cook pilaf in a slow cooker, and your active time will take only 10 minutes. The ingredients in the recipe are designed for 2 servings, but you can increase them depending on the volume of the bowl of your multicooker and the number of eaters. For a multicooker, rice and water are taken in a 1: 2 ratio.

Most modern multi-cookers have a bowl volume of 5 liters (usable volume is 3 liters). This recipe shows the number of products for just such kitchen gadgets (in the USP-115OD multicooker recipe). Pilaf is cooked on the "Pilaf" or "Groats" programs, if there is no such program in your model, then cook on the "Stew" program. To make crumbly pilaf in a multicooker, and not rice porridge, the ratio of rice to water should be 1: 2.

Lean pilaf with mushrooms, cooked using a multicooker, always pleases with its taste, juiciness and crispness. Its preparation is simple and does not take much time. Any mushrooms are suitable for such pilaf, preferably long-grain rice, and spices can be added to your liking.

If you have not cooked pilaf with chickpeas yet, we advise you to fix it and be sure to try it. It has a mild, slightly nutty taste - very pleasant. The most important value of this product is that it is rich in protein, which is an excellent alternative to meat protein. Therefore, we propose to cook this pilaf without meat - chickpeas will almost completely replace it in satiety and nutritional value. Chickpeas have a peculiarity in cooking - they cook for a very long time. Therefore, it must be soaked before cooking - this solves the problem of prolonged cooking and significantly reduces the cooking time.

Pilaf with the addition of dried fruits takes on a completely different sound: it becomes more juicy, aromatic, pronounced sweet and sour notes appear. Such pilaf cannot be called dessert, because, even despite the absence of meat, the dish turns out to be hearty, nutritious and great for lunch. Those who are fasting or vegetarian will love this pilaf. We suggest using not white rice, but red - pilaf will become even more unusual. If you prefer the usual white rice, of course, use it.

The preparation of this pilaf is somewhat different from the traditional one, as it excludes the preparation of zirvak - spicy vegetable frying. We immediately put all the ingredients in the multicooker bowl: pieces of vegetables, mushrooms, rice, spices, salt and water. We close the lid of the device, select the program and go to rest. The miracle pilaf will be ready in an hour - the aroma of the finished dish cannot be confused with anything.

Quite a quick version of a quick pilaf. All you need is to lightly fry the vegetables in a slow cooker, add ready-made meat in the form of stew and add well-washed rice. Season with spices, pour in water and close the lid of the devices. Forty minutes later, a hearty aromatic dish can be served for lunch. A little advice: it is advisable to use fresh tomatoes and not replace them with tomato paste - the taste will still be different.

Pilaf with seafood, like any other pilaf, is very convenient to cook in a slow cooker. In a tall bowl, the ingredients are easy to fry and mix - nothing will fall out and oil splashes won't get anywhere. And the temperature regime of the multicooker itself is designed for cooking rice as well as possible. Before placing seafood in the bowl, be sure to defrost it. In this recipe, we use mussels, but it can be just a mixture of different seafood, which are usually sold in the freezer departments.

In order not to bother with cleaning squid, you can buy already peeled or even already cut into rings. The cooking time in the kitchen will be reduced significantly. Pilaf with squid does not take long to cook, and if the seafood is already prepared, then even faster. We recommend using olive oil for frying onions: it gives a characteristic delicate aroma that will only decorate the dish.

For vegetable pilaf in a slow cooker, you will need rice, onions, carrots, bell peppers, tomatoes, garlic, herbs and oil. We add salt and spices based on our own taste preferences. The pilaf will turn out to be rich, juicy and at the same time quite light, so there is no meat or animal fat in it.

Nowadays, turkey meat is increasingly being chosen for the preparation of various dishes. It is less fatty and contains little cholesterol, and besides, it has a special taste. One of these dishes is turkey pilaf in a slow cooker. It is prepared according to the general rules of "correct" pilaf with lamb: first prepare zirvak (meat and vegetable base of pilaf), then add rice and seasonings. The multicooker helps the hostess to cook it easier and easier.

Experienced cooks say that pilaf with shrimps should be cooked in a slightly different way than pilaf with meat, and it is undesirable to pre-fry the shrimps, otherwise they will quickly become rubbery, and they should disintegrate when pricked on a fork. This allows you to make a multicooker. For such pilaf, it is better to take peeled frozen shrimp. Any rice can be used, just not round, so that rice porridge does not turn out. Spices are added to pilaf by personal choice. Your dish will turn out to be not only tasty, but also low-calorie.

Pilaf with mussels cannot be called real pilaf, but it is delicious, and a slow cooker will make it fragrant and crumbly. You will pleasantly surprise both your family and invited guests with this exclusive dish. The recipe is simple and doesn't require any special culinary skills.

Traditionally, pilaf is prepared with lamb and pork, but replacing this meat with duck aromatic with fat, your dish will change its taste for another, no less appetizing.Duck fatty meat will make pilaf very juicy and crumbly. Cooking pilaf in a multicooker, which will speed up and simplify your work.